• 1/2 cup apricot preserves

• 1/4 cup ketchup

• 1/4 cup light corn syrup

• 2 Tbsp. lemon juice

• 1/4 tsp. ground ginger

• 2 cups crushed Ritz crackers (about 50 crackers)

• 1 cup sweetened shredded coconut

• 2 large eggs

• 2 Tbsp. evaporated milk

• 1/2 tsp. salt

• 3 lb. perch fillets

• 1 cup canola oil, divided


For sweet-sour sauce, combine the preserves, ketchup, corn syrup, lemon juice and ginger in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Remove from the heat and keep warm.

In a shallow dish, combine the cracker crumbs and coconut. In another shallow dish, whisk the eggs, milk and salt. Dip each fillet in egg mixture, then coat with crumb mixture.

In a large skillet, cook fish in 3 tablespoons oil in batches over medium-high heat for 1-2 minutes on each side or until fish just begins to flake with a fork, adding oil as needed.

Serve with sweet-sour sauce.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.